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FireHouse Mexican Spaghetti




Source of Recipe


Fort Worth FD


Recipe Introduction


David B. Gill
GS-5 Firefighter/HAZ-MAT Tech
NAS JRB Fort Worth



List of Ingredients




1 box Fideo 1 1/2 lbs Ground Sirloin (80% lean if you want)
1 (12 oz.) can Rotel diced tomatoes w/cilantro 1 med yellow onion (1015 preferred)
1 (12oz.) can yellow corn (this is optional) 1 (12 oz.) can green beans (also optional)
1 (12 oz.) can yellow or white hominy (also optional) 1/2 bunch fresh cilantro
2 cans H2O (I use the rotel cans) 4 tbs Olive oil
Salt and pepper to taste 2 tbs Fresh Garlic
2-5 fresh Serrano peppers (depends on how hot you want it)





Recipe



Lightly brown Fideo in 2 tbs of oil. Making sure not to burn them once they start to turn brown. Sauté onions and garlic in pot when they clear add meat and brown and adding about 1/2 of the cilantro. Then add Fideo to pot and add rotel, (optional items) and peppers. Also add about 2(rotel) cans of water or enough to barely cover mixture. Cook for about 20 minutes. Serves about 3-4 people or about 2 firemen. This recipe can be doubled, tripled or how ever many times you need it. Just remember that for EVERY BOX OF FIDEO ADD 1 1/2 LBS OF MEAT AND 1 OF ALL REMAINING INGREDIENTS